products:7 medium eggs
3/4 cup sugar
1 cup flour
200 oil
200 dark chocolate
1/2 cup cocoa
Method of preparation:
Chop the chocolate and melt it with the butter in a water bath or in the microwave. Beat eggs and sugar to give a foam. Continue breaking and add to the mixture melted chocolate and butter, flour and cocoa.
8-10 lightly greased ceramic (maybe tinfoil disposable) and naleyve every inch of the dough under rim.
Bake in a preheated oven at 225-230 degrees of fan for 7-8 minutes, but not more, as will cure the core. Eat hot with powdered sugar and optional scoop of vanilla ice cream.
When cool, the core of the souffle is slightly thickened to a consistency of the chocolate. Can pritoplite in microwave if desired before serving.
You can store the dough for souffle 3 days in the refrigerator (in a covered container to not assume flavors from the fridge) and cook only the desired number of souffles to be fresh and warm before consumption.
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